I’ve got a lovely bunch of coconut…flour

In all the time I have been gluten free, I have never baked with coconut flour.  I had heard that it was hard to work with, and that it was gritty.

But when you come across the right recipe, magic can happen.

This recipe for Chocolate chip coconut flour banana bread is the bomb.  Those of you who read my blog know I don’t say that lightly.  Even with some issues, it stands out.   Here is the recipe, courtesy of ambitiouskitchen.com, along with my notes.


  • 3 medium ripe bananas, mashed
  • 1 teaspoon vanilla extract
  • 1/4 cup almond butter
  • 2 eggs, at room temperature
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup dark chocolate chips

I used peanut butter instead of the almond butter. She did mention this in her notes.  She also discussed using coconut flour.   I’m not sure why she used baking soda here-baking soda is usually used with an acid, like buttermilk; but I added it anyway.  I won’t do any harm, but I doubt it actually added to the rise of the bread.  The reason I say this is because this made a very small loaf of banana bread.

I left out the vanilla by mistake-you won’t notice it if you forget to add it.

I also used Enjoy life chocolate chips to make this dairy free.


  1. Preheat oven to 350 degrees F. Line a 8×4 inch or 9×5 inch loaf pan with parchment paper and spray with nonstick cooking spray.
  2. In the bowl of an electric mixer, combine bananas, vanilla and almond butter; mix until well combined, smooth and creamy. Add in eggs, one at a time and mix on medium speed until combined. With the mixer on medium-low speed, add in coconut flour, baking soda, baking powder, cinnamon and salt; mix again until just combined. Gently fold in chocolate chips.
  3. Pour batter into prepared pan and smooth top. Bake for 25-35 minutes or until tester inserted into center comes out clean. Remove from oven and place on wire rack to cool for 20 minutes, then carefully invert, remove bread from pan and place back on wire rack to cool completely. Cut into 12 slices.

I did not use parchment paper.  You really don’t need it here, but you can use it.  Just grease your pan really well.

Mash bananas before putting into the mixer!

Combine all of your dry ingredients, whisk to incorporate, then add to the wet ingredients about a third at a time, stopping the mixer to scrape down sides after each addition.

I baked this for about 35 minutes.  I was not done at 25-the top was still not baked.  Your oven temperature may vary so keep an eye on it.  You want this to just be baked-be careful not to over bake.

I let the bread cool for about ten minutes, but when I tried to invert it, it broke in half. Coconut flour used by itself results in very crumbly banana bread, but the taste more than makes up for it.

Having said all of this, this banana bread is delicious!   I have tried many a banana bread recipe, only to be disappointed.  I have to say,  I will be sticking with this one.  It’s a winner!

7 Comments Add yours

  1. Jessica Adam says:

    Oh! I’m so glad you found one that works. I’ll try it. I’ve had no luck with other coconut flour recipes. I’m excited! Thank you!


    1. glutenfreelady says:

      It’s really good. I was surprised too but it does work. Let me know how it turns out!

      Liked by 1 person

      1. Jessica Adam says:

        I’ll try it after vacation. Yum. I can’t wait!


  2. Jessica Adam says:

    Just curious what brand of coconut flour you used.


    1. glutenfreelady says:

      I just used a store brand. It’s pretty much just ground up coconut.

      Liked by 1 person

      1. Jessica Adam says:

        Ok. Thanks. Just thought I’d check. Didn’t know if that made any difference in recipe outcome.


      2. glutenfreelady says:

        No worries!

        Liked by 1 person

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